Crab-Stuffed Mushrooms

By Coppermouse

Ingredients

• Two 10 to 12 ounce packages button mushrooms, cleaned and stemmed, stems discarded or saved for other use
• 8 ounces lump crab, picked of shells
• 4 ounces cream cheese, room temperature
• 1/4 cup finely chopped chives
• 1/2 cup bread crumbs
• 1 pound button mushrooms, cleaned and stemmed, stems discarded or saved for other use
• Extra virgin olive oil
• Kosher salt and freshly cracked black pepper

Preparation

Step 1

Preheat oven to 350 degrees F.

Cover two baking sheets or cookie sheets with parchment paper. Evenly space the mushrooms gill side up. Set aside.

In a large bowl, beat room temperature cream cheese with an electric mixer — or a strong arm and a wooden spoon. Beat until the cream cheese is somewhat fluffy. Stir in chives. Gently fold crab into the mixture, making sure not to break the crab lumps up too much. Season with salt and pepper to taste.

Spoon 1 heaping teaspoon of crab mixture onto each mushroom. Crab should be mounded, but not overflowing.

Once all the mushrooms are stuffed, top each mushroom with breadcrumbs and drizzle them with a little olive oil.

Bake at 350 degrees for 15 to 20 minutes, or until tops are golden brown. Serve immediately.